CA1271362A - Method of preparing a stable alcoholic beverage, on the basis of soured milk, having good keeping characteristics - Google Patents
Method of preparing a stable alcoholic beverage, on the basis of soured milk, having good keeping characteristicsInfo
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- CA1271362A CA1271362A CA000489928A CA489928A CA1271362A CA 1271362 A CA1271362 A CA 1271362A CA 000489928 A CA000489928 A CA 000489928A CA 489928 A CA489928 A CA 489928A CA 1271362 A CA1271362 A CA 1271362A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
Title:
A method of preparing a stable alcoholic beverage, on the basis of soured milk, having good keeping characteristics.
Abstract of the disclosure A method of preparing a stable alcoholic beverage on the basis of soured milk and having good keeping characteristics.
Milk or milk enriched with fat, with a fat content of at least 4% is mixed and homogenized, then eventually heat treated, rehomogenized and pasteurized before being soured by fermen-tation in known manner or by addition of a solution of an edible acid at a temperature below 5°C to a desired pH value.
The resulting product is mixed, if desired, with water or a water-containing liquid and optionally with sugars, fruit juice, fruit concentrate, fruit essence, flavouring agents, colouring agents and/or thickening agents, The mixture is then homogenized in two stages, one at a pressure of between 180 and 250 bar and one at a pressure of between 10 and 80 bar.
The mixture is subjected to a thermal treatment in which it is warmed-up to a temperature of between 45° and 55°C, while keeping the mass in motion and maintaining a temperature difference between the mass and a heating medium of no more than 10°C, and then cooled to a temperature of between 25°
and 35°C, at which temperature the mixture is re-homogenized.
The mass is then subjected to a thermal treatment to thermize, pasteurize or sterilize the product.
Carefully deaerated alcohol is added to the stable soured product, while the mass is kept in rapid motion, optionally in combination with, or followed by the addition of flavour components. The pH of the liquid is adjusted to the value desired for the end product.
Eventually the product is pasteurized or sterilized.
A method of preparing a stable alcoholic beverage, on the basis of soured milk, having good keeping characteristics.
Abstract of the disclosure A method of preparing a stable alcoholic beverage on the basis of soured milk and having good keeping characteristics.
Milk or milk enriched with fat, with a fat content of at least 4% is mixed and homogenized, then eventually heat treated, rehomogenized and pasteurized before being soured by fermen-tation in known manner or by addition of a solution of an edible acid at a temperature below 5°C to a desired pH value.
The resulting product is mixed, if desired, with water or a water-containing liquid and optionally with sugars, fruit juice, fruit concentrate, fruit essence, flavouring agents, colouring agents and/or thickening agents, The mixture is then homogenized in two stages, one at a pressure of between 180 and 250 bar and one at a pressure of between 10 and 80 bar.
The mixture is subjected to a thermal treatment in which it is warmed-up to a temperature of between 45° and 55°C, while keeping the mass in motion and maintaining a temperature difference between the mass and a heating medium of no more than 10°C, and then cooled to a temperature of between 25°
and 35°C, at which temperature the mixture is re-homogenized.
The mass is then subjected to a thermal treatment to thermize, pasteurize or sterilize the product.
Carefully deaerated alcohol is added to the stable soured product, while the mass is kept in rapid motion, optionally in combination with, or followed by the addition of flavour components. The pH of the liquid is adjusted to the value desired for the end product.
Eventually the product is pasteurized or sterilized.
Description
~ z Title~
A method of preparing a stable alcoholic beveraye, on the basis of soured milk, having good keeping characteristlcs.
This invention relates to a method of preparing stable alcoholic bevera~es on the basis of soured milk products having good keeping characteristics.
Many types o~ soured milk are known, differing in appearance, taste and flavour, depending on the way the milk is treated, the way of acidulation or fermentation, the pre-sence or absence of flavour and acid producing organisms or the addition of flavouring substances like the admixture of fruit juice,fruitconcentrate or fruit juice essence. The stability of protein and fat in an alcohol beverage on the basis of soured milk can present problems if the beverage is prepared by mixing alcohol to usual fermented milks. Special difficul-ties can occur if the drinks are carbonated to make them effervescent.
Dificulties increase if the fat content of the milk is raised.
It is an o~ject of the present invention to provide stable alcoholic beverages having a pleasant taste and having good keeping characteristics on the basis o~ a fat-containing soured milk product, which may or may not bemixed with fruit juice, fruit concentrate, or fruit essence.
According to the present invention, there is provided a method of preparing stable alcoholic beverages on the basis of soured milk and having good keeping characteristics, which comprises .. . .
a) making a soured milk or milkproduct enriched with at, having a fat content of at least 1%;
b) mixing the resulting product, if desired, with water or a watercontaining liquid, and optionally with sugars, fruit ~uice, fruit concentrate, fruit essence, flavouring agents, colouring ayents and/or thickening and stabilizing agents;
c) homogenizing the mixture in two stages at a pressure of between 180 and 250 bar and at a pressure of hetween 10 and 80 bar, respectively;
d) subjecting the mixture to a thermal treatment in which it is warmed-up to a temperature of between 45 and 55C, while keeping the mass in motion and maintaining a tempe-rature difference between the mass and a heating medium of no more than 10C;
e) cooling the mixture to a temperatureofbetween25C and 35C;
f) re-homogenizing the mixture at said temperature of bekween 25 and 35C;
gJ subjecting the mass to a thermal treatment to thermize;
pasteurize or sterilize the product;
h) adding carefully deaerated alcohol to the stable fermented product while keeping the mass in rapid motion, optionally in combination with, or followed by, the addition of flavour components; and i) adjusting the pH of the liquid to the value de~ired for the end product.
The soured milk or milk-products can be made by con-~entional methods, by inoculating the milk with cultures of desired microorganisms and incubation at a suitable tempe-~ 3 --rature. Cultures o living organisms can however presentproblems, they can become inEected with phages, the propor-tions between different types of bacteria can change and other factors influence the production of flavour and the consistency and the resistance to alteration during processing.
So it can be advantageous to make the soured milk by adding a solution of an edible acid to milk or milk enriched with fat at a temperature below 5C. Preferentially the tem-perature should not exceed 2C. For acidulation citric acid, malic acid, fumaric acid, gluconic acid, glucono-delta-lactone, lactic acid in pure form~ in mixtures or as a concen-trated fermentation fluid can be used. Specific flavours can be accentuated by addition of natural or nature-identical flavours.
1S In the method according to the invention, we preferably use milk having a fat content of 1-10~.
The method according to thQ invention is particularly satisfactory if the mixing ratios are selected so as to produce a beverage having a fat content of between 1 and12~by weight and an alcohol cQntent of between 0.5 and 19% by waight.
The method according to the invention is productive of a beverage suiting the requirements made extremely well, if the pH is adjusted to a value of between 3.5 and 5Ø
According to the invention it is possible to obtain beverages with a stable flavour and taste. In the case of low alcohol contents microbiological altera.tions might be feared.
To prevent this the product can be finally subjected to a thermal treatment to thermize, pasteurize or sterilize it L3~;æ
before, during or after bottling.
~he lnvention is illustrated in and by th~ ~ollowing examples.
Example 1A
736 kg whole milk, having a fat content of 3.5%/ was adjusted to a fat content of 10.5% by means of 264 kg cream containing 35~ fat. This mixture was homogenized at a pressure of 200 bar, pasteurized for 180 seconds at 98C, and cooled to 30C. At this temperature, the mixture was inocculated 1o with 0.25 kg IST culture (a standard culture of Stre~tococcus thermophilus and Lactobacillus bul~aricus, supplied by NIZO
at Ede, The NetherIands), and fermented until a pH value of 4.2 was reached.
Subsequently, the mixture was cooled to 15C and mixed with 70 kg saccharose, 10 kg glucose and 264.5 kg water in which were dissolved 2 kg citruspectine and 3.5 kg orange essence.
When the ingredients were thoroughly mixed, the mixture was homogenized in two stages at pressures of 220 bar and 20 bar, whereafter the temperature of the mass was increased, while causing the mass of flow, to 52C, maintaining a tem perature difference between product and heating medium of 8C.
Immediately after reaching this temperature, the mixture was, still flowing, cooled to a temperature of 32C, maintaining a temperature difference between product and cooling medium of 8C. The product was subsequently subjected to a heat treatment at 90C for 60 seconds and cooled to 15C. At this temperature it was mixed with 150 kg previously carefully deaerated alcohol with an alcohol content of 80~ by weight, wherea~ter the pH oE the beverage was adjusted with ood grade citric acid to 4.1.
The yoghurt liqueur thus produced had a fresh taste, a fat content of 7.0% and alcohol content of 8.0%, and after storage for 6 months at a tempexature of 20C had fully re-tained its original structure and taste.
Exampl The preparation of the beverage as described in Example 1 was repeated, but after the addition of the alcohol and ad-justing the pH value to 4.1, carbon dioxide gas was introduced into the beverage under pressure. Thereafter the beverage was bottl~d, and bottles were sealed gas-tight.
The result was an extremely sparkling beverage which, after storage at 20C for six months did not show any deterioration in quality.
Example 3.
The procedure of Example 1 was followed, but the milk was mixed with 350 kg aqueous solution containing 80 kg saccharose, 10 kg glucose and 1.5 kg pectine. When the liquid had subsequently been subjected to the thermal and homoge-nization treatments and cooled to 15C, it was mixed with a mixture of 150 kg deaerated alcohol with an alcohol content of 80~ by weight and 12.5 kg concentrated maracuja nectar, whereafter the pH was adjusted to 4.3. Thereafter carbon dioxide was in.troduced into the beverage at a pressure of 1.2 bar, and the beverage was packed in a gas-tight manner.
~2~3~
The ready beverage contained 6.9% Eat and 7.9% alcohol. After storage at room temperature for 6 months, no deterioration was found as regards either structure or organoleptia properties.
Example 4.
385 kg skim milk of 0.1% fat and 615 kg cream having a fat content of 30.0~ were mixed to produce a fat content of 18.5~ . Subsequently the milk was mixed with 50 kg saccharose and 10 kg glucosel homogenized at a pressure of 200 bar and pasteurized at 98C for 180 seconds.
After cooling to 30C the milk was subjected to fermen-tation with 0.5 kg starter comprising equal ~uantities of Streptococcus lactis and Streptococcus cremoris. The fermen-tation was terminated as soon as a pH value of 5.0 was reached.
Subsequently, 263.5 kg water, 1.5 kg pectine and 100 kg cherry juice were added. After being subjected to the homo-genization and thermal treatments as described in Example 1, the mixture was cooled to 15C and mixed with 353.5 kg 50% well~deaerated alcohol. After adjusting the pH to 4.5, introducing carbon dioxide gas at a pressure of 2.2 bar. The beverage was packed in a gas-tiqht manner. The ready beverage contained 10.4% fat and 9.9~ alcohol.
Exam~le_5.
752 kg sweet butter milk with a fat content of 0.4% was mixed with 247 kg cream with a fat content of 30%. The re-~ulting mixture had a fat content of 7.7% and was treated inaccordance with Example 3, except that, after fermentation.
homogenizatton, thermal treatments and cooling to 15C, it was ~ ~,n3,,~
mixed with 150 kg well deaerated 80% alcohol and 40 kg passion~fruit concentrate, whereafter the pH was adjusted to 4.5. The resul-ting beverage was also treated with carbon dioxide and was packed in bottles in a gas-tight manner. The beverage had a fat content of 5.0% and an alcohol content of 8.8%.
Example 6.
785 kg milk with a fat content of 3.8% was carefully mixed with 215 kg cream having a fat content of 30~. Thus enriched, the milk had a fat content of 9.4~.
This cream was subjected to a two-stage homogenization at 250 and 50 bar, subsequently, flowing in a plate-type heat exchanger, using a temperature difference of 8C, warmed-up to 73C and immediately thereafter rehomogenized at 180 and 35 bar, pasteurized for 3 minutes at 9.8C and cooled to 2C. At this temperature the mixture was soured by addition ~f a 25~ solution of lactic until a pH-value of 4.1 was reached.
Subsequently,the mixture was mixed with 70 kg saccha-rose, 10 kg glucose and 264.5 kg water in which were dissolved 7 kg citruspectine. The soured cream was subjected to a two-stage homogenization at 250 and 50 bar, subsequently, flowing in a plate-type heat exchanger, using a temperature difference of 8C, warmed up to 52C and immediately thereafter cooled in a heat exchanger to 32C, using a temperature difference of 8C, at which the mixture was rehomogenized at the said pressures. The product was subsequently subject~d to a heat treatment at 90C for 60 seconds and cooled to 15C. At this ~3~1 temperature it was mixed with a deaerated mixture o~ 60 kg 50% alcohol, 40 kg pass-on Eruit concentrate, 170 kg saccha-rose and 378.5 kg water. Ater adjustment to pE~ 3.8 carbon dioxide. was introduced in the conventional manner. The product containing 4.7~ fat and 1.5~ alcohol was bottled and pasteurized for 15 minutes at 65C.
After storage for 2 months it was found to gave fully retained its original taste character and appearance and its original physical structure.
Example 7.
The procedure of Example 6 was followed, but instead of a mixture of 70 kg saccharose, 10 kg glucose and 264.5 kg watex, a concentrated hydrolized wheysirup was used. The beverage had virtually the same sweetness as that described in Example 5; its fat content was 4.7% and its alcohol content 1.5%. Here again, after storage at 25C for 2 months, no change was to be noted.
.
~.
The procedure of Example 6 was followed, but instead of 70 kg saccharose and 10 kg glucose, 80 kg mannitol was incorporated as a sugar substitute. The cream was soured to pH 5O0. Furthermore a CMC-derivate was used instead of pectine as the stabilized. The result was analogous to that of Examples 6 and 7.
_ 9 _ Example 9 .
868 kg mi.lk with a fat content of 3.5% was mixed with 132 kg cream containing 30~ fat. This mixture had a fat content of 7,0%, After the souring and stabilizing process of example 6, a mixture of 500 kg fortified wine, 120 kg saccharose and 91.5 kg orange flavour concentrate was added.
This produck containing 3.5% fat and 12% alcohol after 3 month storage in the dark, did not show any deterioration in taste and physical structure.
Example 10.
The procedure of example 9 was follwed but instead of lactic acid, a mixture of citric acid and malic acid was used for souring the cream. After storage of 3 monthsin the dark the product did not show any deterioration in taste and physical structure.
A method of preparing a stable alcoholic beveraye, on the basis of soured milk, having good keeping characteristlcs.
This invention relates to a method of preparing stable alcoholic bevera~es on the basis of soured milk products having good keeping characteristics.
Many types o~ soured milk are known, differing in appearance, taste and flavour, depending on the way the milk is treated, the way of acidulation or fermentation, the pre-sence or absence of flavour and acid producing organisms or the addition of flavouring substances like the admixture of fruit juice,fruitconcentrate or fruit juice essence. The stability of protein and fat in an alcohol beverage on the basis of soured milk can present problems if the beverage is prepared by mixing alcohol to usual fermented milks. Special difficul-ties can occur if the drinks are carbonated to make them effervescent.
Dificulties increase if the fat content of the milk is raised.
It is an o~ject of the present invention to provide stable alcoholic beverages having a pleasant taste and having good keeping characteristics on the basis o~ a fat-containing soured milk product, which may or may not bemixed with fruit juice, fruit concentrate, or fruit essence.
According to the present invention, there is provided a method of preparing stable alcoholic beverages on the basis of soured milk and having good keeping characteristics, which comprises .. . .
a) making a soured milk or milkproduct enriched with at, having a fat content of at least 1%;
b) mixing the resulting product, if desired, with water or a watercontaining liquid, and optionally with sugars, fruit ~uice, fruit concentrate, fruit essence, flavouring agents, colouring ayents and/or thickening and stabilizing agents;
c) homogenizing the mixture in two stages at a pressure of between 180 and 250 bar and at a pressure of hetween 10 and 80 bar, respectively;
d) subjecting the mixture to a thermal treatment in which it is warmed-up to a temperature of between 45 and 55C, while keeping the mass in motion and maintaining a tempe-rature difference between the mass and a heating medium of no more than 10C;
e) cooling the mixture to a temperatureofbetween25C and 35C;
f) re-homogenizing the mixture at said temperature of bekween 25 and 35C;
gJ subjecting the mass to a thermal treatment to thermize;
pasteurize or sterilize the product;
h) adding carefully deaerated alcohol to the stable fermented product while keeping the mass in rapid motion, optionally in combination with, or followed by, the addition of flavour components; and i) adjusting the pH of the liquid to the value de~ired for the end product.
The soured milk or milk-products can be made by con-~entional methods, by inoculating the milk with cultures of desired microorganisms and incubation at a suitable tempe-~ 3 --rature. Cultures o living organisms can however presentproblems, they can become inEected with phages, the propor-tions between different types of bacteria can change and other factors influence the production of flavour and the consistency and the resistance to alteration during processing.
So it can be advantageous to make the soured milk by adding a solution of an edible acid to milk or milk enriched with fat at a temperature below 5C. Preferentially the tem-perature should not exceed 2C. For acidulation citric acid, malic acid, fumaric acid, gluconic acid, glucono-delta-lactone, lactic acid in pure form~ in mixtures or as a concen-trated fermentation fluid can be used. Specific flavours can be accentuated by addition of natural or nature-identical flavours.
1S In the method according to the invention, we preferably use milk having a fat content of 1-10~.
The method according to thQ invention is particularly satisfactory if the mixing ratios are selected so as to produce a beverage having a fat content of between 1 and12~by weight and an alcohol cQntent of between 0.5 and 19% by waight.
The method according to the invention is productive of a beverage suiting the requirements made extremely well, if the pH is adjusted to a value of between 3.5 and 5Ø
According to the invention it is possible to obtain beverages with a stable flavour and taste. In the case of low alcohol contents microbiological altera.tions might be feared.
To prevent this the product can be finally subjected to a thermal treatment to thermize, pasteurize or sterilize it L3~;æ
before, during or after bottling.
~he lnvention is illustrated in and by th~ ~ollowing examples.
Example 1A
736 kg whole milk, having a fat content of 3.5%/ was adjusted to a fat content of 10.5% by means of 264 kg cream containing 35~ fat. This mixture was homogenized at a pressure of 200 bar, pasteurized for 180 seconds at 98C, and cooled to 30C. At this temperature, the mixture was inocculated 1o with 0.25 kg IST culture (a standard culture of Stre~tococcus thermophilus and Lactobacillus bul~aricus, supplied by NIZO
at Ede, The NetherIands), and fermented until a pH value of 4.2 was reached.
Subsequently, the mixture was cooled to 15C and mixed with 70 kg saccharose, 10 kg glucose and 264.5 kg water in which were dissolved 2 kg citruspectine and 3.5 kg orange essence.
When the ingredients were thoroughly mixed, the mixture was homogenized in two stages at pressures of 220 bar and 20 bar, whereafter the temperature of the mass was increased, while causing the mass of flow, to 52C, maintaining a tem perature difference between product and heating medium of 8C.
Immediately after reaching this temperature, the mixture was, still flowing, cooled to a temperature of 32C, maintaining a temperature difference between product and cooling medium of 8C. The product was subsequently subjected to a heat treatment at 90C for 60 seconds and cooled to 15C. At this temperature it was mixed with 150 kg previously carefully deaerated alcohol with an alcohol content of 80~ by weight, wherea~ter the pH oE the beverage was adjusted with ood grade citric acid to 4.1.
The yoghurt liqueur thus produced had a fresh taste, a fat content of 7.0% and alcohol content of 8.0%, and after storage for 6 months at a tempexature of 20C had fully re-tained its original structure and taste.
Exampl The preparation of the beverage as described in Example 1 was repeated, but after the addition of the alcohol and ad-justing the pH value to 4.1, carbon dioxide gas was introduced into the beverage under pressure. Thereafter the beverage was bottl~d, and bottles were sealed gas-tight.
The result was an extremely sparkling beverage which, after storage at 20C for six months did not show any deterioration in quality.
Example 3.
The procedure of Example 1 was followed, but the milk was mixed with 350 kg aqueous solution containing 80 kg saccharose, 10 kg glucose and 1.5 kg pectine. When the liquid had subsequently been subjected to the thermal and homoge-nization treatments and cooled to 15C, it was mixed with a mixture of 150 kg deaerated alcohol with an alcohol content of 80~ by weight and 12.5 kg concentrated maracuja nectar, whereafter the pH was adjusted to 4.3. Thereafter carbon dioxide was in.troduced into the beverage at a pressure of 1.2 bar, and the beverage was packed in a gas-tight manner.
~2~3~
The ready beverage contained 6.9% Eat and 7.9% alcohol. After storage at room temperature for 6 months, no deterioration was found as regards either structure or organoleptia properties.
Example 4.
385 kg skim milk of 0.1% fat and 615 kg cream having a fat content of 30.0~ were mixed to produce a fat content of 18.5~ . Subsequently the milk was mixed with 50 kg saccharose and 10 kg glucosel homogenized at a pressure of 200 bar and pasteurized at 98C for 180 seconds.
After cooling to 30C the milk was subjected to fermen-tation with 0.5 kg starter comprising equal ~uantities of Streptococcus lactis and Streptococcus cremoris. The fermen-tation was terminated as soon as a pH value of 5.0 was reached.
Subsequently, 263.5 kg water, 1.5 kg pectine and 100 kg cherry juice were added. After being subjected to the homo-genization and thermal treatments as described in Example 1, the mixture was cooled to 15C and mixed with 353.5 kg 50% well~deaerated alcohol. After adjusting the pH to 4.5, introducing carbon dioxide gas at a pressure of 2.2 bar. The beverage was packed in a gas-tiqht manner. The ready beverage contained 10.4% fat and 9.9~ alcohol.
Exam~le_5.
752 kg sweet butter milk with a fat content of 0.4% was mixed with 247 kg cream with a fat content of 30%. The re-~ulting mixture had a fat content of 7.7% and was treated inaccordance with Example 3, except that, after fermentation.
homogenizatton, thermal treatments and cooling to 15C, it was ~ ~,n3,,~
mixed with 150 kg well deaerated 80% alcohol and 40 kg passion~fruit concentrate, whereafter the pH was adjusted to 4.5. The resul-ting beverage was also treated with carbon dioxide and was packed in bottles in a gas-tight manner. The beverage had a fat content of 5.0% and an alcohol content of 8.8%.
Example 6.
785 kg milk with a fat content of 3.8% was carefully mixed with 215 kg cream having a fat content of 30~. Thus enriched, the milk had a fat content of 9.4~.
This cream was subjected to a two-stage homogenization at 250 and 50 bar, subsequently, flowing in a plate-type heat exchanger, using a temperature difference of 8C, warmed-up to 73C and immediately thereafter rehomogenized at 180 and 35 bar, pasteurized for 3 minutes at 9.8C and cooled to 2C. At this temperature the mixture was soured by addition ~f a 25~ solution of lactic until a pH-value of 4.1 was reached.
Subsequently,the mixture was mixed with 70 kg saccha-rose, 10 kg glucose and 264.5 kg water in which were dissolved 7 kg citruspectine. The soured cream was subjected to a two-stage homogenization at 250 and 50 bar, subsequently, flowing in a plate-type heat exchanger, using a temperature difference of 8C, warmed up to 52C and immediately thereafter cooled in a heat exchanger to 32C, using a temperature difference of 8C, at which the mixture was rehomogenized at the said pressures. The product was subsequently subject~d to a heat treatment at 90C for 60 seconds and cooled to 15C. At this ~3~1 temperature it was mixed with a deaerated mixture o~ 60 kg 50% alcohol, 40 kg pass-on Eruit concentrate, 170 kg saccha-rose and 378.5 kg water. Ater adjustment to pE~ 3.8 carbon dioxide. was introduced in the conventional manner. The product containing 4.7~ fat and 1.5~ alcohol was bottled and pasteurized for 15 minutes at 65C.
After storage for 2 months it was found to gave fully retained its original taste character and appearance and its original physical structure.
Example 7.
The procedure of Example 6 was followed, but instead of a mixture of 70 kg saccharose, 10 kg glucose and 264.5 kg watex, a concentrated hydrolized wheysirup was used. The beverage had virtually the same sweetness as that described in Example 5; its fat content was 4.7% and its alcohol content 1.5%. Here again, after storage at 25C for 2 months, no change was to be noted.
.
~.
The procedure of Example 6 was followed, but instead of 70 kg saccharose and 10 kg glucose, 80 kg mannitol was incorporated as a sugar substitute. The cream was soured to pH 5O0. Furthermore a CMC-derivate was used instead of pectine as the stabilized. The result was analogous to that of Examples 6 and 7.
_ 9 _ Example 9 .
868 kg mi.lk with a fat content of 3.5% was mixed with 132 kg cream containing 30~ fat. This mixture had a fat content of 7,0%, After the souring and stabilizing process of example 6, a mixture of 500 kg fortified wine, 120 kg saccharose and 91.5 kg orange flavour concentrate was added.
This produck containing 3.5% fat and 12% alcohol after 3 month storage in the dark, did not show any deterioration in taste and physical structure.
Example 10.
The procedure of example 9 was follwed but instead of lactic acid, a mixture of citric acid and malic acid was used for souring the cream. After storage of 3 monthsin the dark the product did not show any deterioration in taste and physical structure.
Claims (11)
1. A method of preparing a stable alcoholic beverage on -the basis of soured milk and having good keeping characteristics, which comprises a) making a soured milk enriched with fat, having a fat content of at least 4%;
b) mixing the resulting product with water or a water-containing liquid and sugars, fruit juice, fruit concentrate, fruit essence, flavouring agents, colouring agents, thickening agents or stabilizing agents;
c) homogenizing the mixture in two stages at a pressure of between 180 and 250 bar and at a pressure of between 10 and 80 bar, respectively;
d) subjecting the mixture to a thermal treatment in which it is warmed-up to a temperature of between 45° and 55°
C, while keeping the mass in motion and maintaining a temperature difference between the mass and a heating medium of no more than 10 C;
e) cooling the mixture to a temperature of between 25° and 35°C;
f) re-homogenizing the mixture at said temperature of between 25° and 35°C;
g) subjecting the mass to a thermal treatment to pasteurize, sterilize or heat the product to kill or inactivate microorganisms and their enzymes;
h) adding deaerated alcohol to the stable fermented product in an amount between 5 and 19% by weight while keeping the mass in rapid motion, in combination with, or followed by, or without, the addition of flavour components; and i) adjusting the pH of the liquid to the value desired for the end product;
said alcoholic beverage retaining its original physical structure of a period of at least two months at 20-25°C.
b) mixing the resulting product with water or a water-containing liquid and sugars, fruit juice, fruit concentrate, fruit essence, flavouring agents, colouring agents, thickening agents or stabilizing agents;
c) homogenizing the mixture in two stages at a pressure of between 180 and 250 bar and at a pressure of between 10 and 80 bar, respectively;
d) subjecting the mixture to a thermal treatment in which it is warmed-up to a temperature of between 45° and 55°
C, while keeping the mass in motion and maintaining a temperature difference between the mass and a heating medium of no more than 10 C;
e) cooling the mixture to a temperature of between 25° and 35°C;
f) re-homogenizing the mixture at said temperature of between 25° and 35°C;
g) subjecting the mass to a thermal treatment to pasteurize, sterilize or heat the product to kill or inactivate microorganisms and their enzymes;
h) adding deaerated alcohol to the stable fermented product in an amount between 5 and 19% by weight while keeping the mass in rapid motion, in combination with, or followed by, or without, the addition of flavour components; and i) adjusting the pH of the liquid to the value desired for the end product;
said alcoholic beverage retaining its original physical structure of a period of at least two months at 20-25°C.
2. A method according to claim 1, wherein the soured milk or milk product enriched with fat in step a) is made by a process comprising k) mixing milk with skim milk or cream to a desired fat content;
l) homogenizing the mixture in two stages at a pressure of between 180 and 250 bar and at a pressure of between 10 and 80 bar respectively;
m) subjecting the mixture to a thermal treatment in which it is warmed up to a temperature of between 45°C and 55°
C, while keeping the mass in motion and maintaining a temperature difference between the mass and a heating medium of no more than 10°C;
n) cooling the mixture to a temperature of between 25°C and 35°C;
o) re homogenizing the mixture at said temperature of between 25°C and 35°C;
p) subjecting the mass to a thermal treatment to thermize, pasteurize or sterilize the product;
q) souring the mixture by fermentation or by addition of acid.
l) homogenizing the mixture in two stages at a pressure of between 180 and 250 bar and at a pressure of between 10 and 80 bar respectively;
m) subjecting the mixture to a thermal treatment in which it is warmed up to a temperature of between 45°C and 55°
C, while keeping the mass in motion and maintaining a temperature difference between the mass and a heating medium of no more than 10°C;
n) cooling the mixture to a temperature of between 25°C and 35°C;
o) re homogenizing the mixture at said temperature of between 25°C and 35°C;
p) subjecting the mass to a thermal treatment to thermize, pasteurize or sterilize the product;
q) souring the mixture by fermentation or by addition of acid.
3. A method according to claim 1, wherein the soured milk or milk product in step a) is made by fermenting milk or milk enriched with fat by inoculation with a suitable culture or mixture of cultures of micro-organisms and incubation at a suitable temperature.
4. A method according to claim 1, wherein the soured milk or milkproduct in step a) is made by adding a solution of an edible acid to milk or milkproduct enriched with fat at a temperature below 5°C.
5. A method according to claim 3, wherein the temperature at the addition is below 2°C.
6. A method according to claim 3, wherein the edible acid is chosen from the group of lactic acid, citric acid, malic acid, fumaric acid, gluconic acid, glucono-delta-lactone in pure form, as a mixture or as a concentrated fermentation fluid.
7. A method according to claim 1, which comprises carbo-nating the beverage.
8. A method according to claim 1, wherein the starting product in step a) is milk, or milk enriched with fat, having a fat content of between 1 and 20%.
9. A method according to claim 1, wherein the ratio between milk, alcohol and other ingredients is so selected as to produce a beverage having a fat content of between 1 and 12%
by weight and an alcohol content of between 0.5 and 19% by weight.
by weight and an alcohol content of between 0.5 and 19% by weight.
10. A method according to claim 1, wherein the pH of the product is ultimately adjusted to a value of between 3.5 and 5Ø
11. A method according to claim 1, wherein the product is finally subjected a thermal treatment to thermize, pasteurize or sterilize it before, during or after bottling.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL8402696 | 1984-09-04 | ||
| NL8402696 | 1984-09-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1271362A true CA1271362A (en) | 1990-07-10 |
Family
ID=19844409
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000479908A Expired CA1209066A (en) | 1984-09-04 | 1985-04-24 | Process of preparing a keeping, stable alcohol containing beverage based on fermented milk |
| CA000489928A Expired - Lifetime CA1271362A (en) | 1984-09-04 | 1985-09-03 | Method of preparing a stable alcoholic beverage, on the basis of soured milk, having good keeping characteristics |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000479908A Expired CA1209066A (en) | 1984-09-04 | 1985-04-24 | Process of preparing a keeping, stable alcohol containing beverage based on fermented milk |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0177077B1 (en) |
| JP (1) | JPH0767384B2 (en) |
| CA (2) | CA1209066A (en) |
| DE (1) | DE3567030D1 (en) |
| ES (1) | ES8608575A1 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8700955A (en) * | 1987-04-22 | 1988-11-16 | Paulus Hendricus Johannes Mari | ALCOHOLIC, FAT AND PROTEIN FOAMABLE PRODUCT AND METHOD OF PREPARATION THEREOF. |
| JPH02273141A (en) * | 1989-04-13 | 1990-11-07 | Einosuke Sakimura | Fermented milk containing distilled liquor |
| NL9001438A (en) * | 1990-06-22 | 1992-01-16 | Dmv Campina Bv | SOUR DAIRY LIQUOR. |
| US6171633B1 (en) | 1998-08-14 | 2001-01-09 | Natura, Inc. | Milk-based drink |
| WO2002090488A1 (en) * | 2001-04-16 | 2002-11-14 | Inna Alexandrovna Nemtsina | Alcohol beverage and method for the production thereof |
| CA2371743A1 (en) * | 2002-02-15 | 2003-08-15 | Breeda Foley | Alcoholic yogurt refreshment |
| EP2270125B1 (en) * | 2004-04-22 | 2017-05-17 | FrieslandCampina Nederland B.V. | Stable mildly acidic alcoholic milk- and/or soy protein-based drink |
| ITTO20060488A1 (en) * | 2006-07-03 | 2008-01-04 | Soremartec Sa | ICE CREAM SWEETS AND PROCEDURE FOR ITS PREPARATION |
| DE102007013903A1 (en) * | 2007-03-20 | 2008-09-25 | Coy, Johannes F., Dr. | drink |
| EP2005833A1 (en) * | 2007-06-19 | 2008-12-24 | Patrick Joseph Cooney | A creamy wine-based beverage and method for producing said beverage |
| DE102010020412B3 (en) * | 2010-05-12 | 2011-06-01 | Heinz Kurz Gmbh Medizintechnik | Test device with thermo-dummy for ossicular prosthesis with shape memory |
| ES2402249B1 (en) * | 2011-11-03 | 2014-01-20 | Joan POBLET SALLES | GOAT MILK LIQUOR AND PROCEDURE FOR THEIR ELABORATION. |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2634901A1 (en) * | 1976-08-03 | 1978-02-09 | Sorg Ewald | PROCESS FOR THE MANUFACTURING OF MIXED MILK PRODUCTS |
| JPS5765176A (en) * | 1980-10-07 | 1982-04-20 | Nippon Oil & Fats Co Ltd | Alcoholic beverage and its production |
| JPS57122787A (en) * | 1980-12-04 | 1982-07-30 | Deiiemubuiikanpina Bv | Preparation of cream or cream containing liquid and cream and alcohol containing bevarage |
| CA1184517A (en) * | 1981-06-12 | 1985-03-26 | Lucien C. Rose | Cream-based liqueur and process |
-
1985
- 1985-04-24 CA CA000479908A patent/CA1209066A/en not_active Expired
- 1985-09-02 EP EP85201386A patent/EP0177077B1/en not_active Expired
- 1985-09-02 DE DE8585201386T patent/DE3567030D1/en not_active Expired
- 1985-09-03 CA CA000489928A patent/CA1271362A/en not_active Expired - Lifetime
- 1985-09-04 JP JP19568885A patent/JPH0767384B2/en not_active Expired - Lifetime
- 1985-09-04 ES ES546697A patent/ES8608575A1/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| EP0177077A1 (en) | 1986-04-09 |
| JPH0767384B2 (en) | 1995-07-26 |
| ES546697A0 (en) | 1986-07-16 |
| EP0177077B1 (en) | 1988-12-28 |
| JPS6170970A (en) | 1986-04-11 |
| DE3567030D1 (en) | 1989-02-02 |
| ES8608575A1 (en) | 1986-07-16 |
| CA1209066A (en) | 1986-08-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |